SUGAR :

NATURAL FLAVOURS :

THE MOTHER AKA SCOBY :

SCOBY sounds like an adorable acronym until you find out that it stands for Symbiotic Culture of Bacteria and Yeast. But fear not. The SCOBY (which is also known as the Mother or kombucha culture) actually metabolizes the organic sugar and caffeine in the tea, so you don't have to, resulting in a drink packed with probiotics, amino acids and enzymes.

LOVE :

We'd list "love" as the 6th ingredient but RISE is vegan-friendly so we're cheese-free. Putting the ingredients together is straightforward. Mother takes care of the more complicated, essential step: fermentation.

Where The Magic Happens

4 of our 5 kombucha ingredients are actually common kitchen staples. You just need “mother” to make the magic happen.

step 1: Mix

step 2: ferment

Add the SCOBY to the lukewarm tea. Leave the culture in tea for 7 to 14 days. The sugar momentarily turns into alcohol during fermentation, and then the alcohol virtually disappears as it is naturally processed into organic acids (giving the drink it’s tangy taste). The yeast and bacteria amplify the flavours.

step 3: bottle

At RISE, we're hands-on right down to the last step. Our kombucha is bottled and refrigerated in Montreal -Saint-Leonard- to ensure a perfect balance of temperature, fizziness and flavours.